This program is designed for beginners with little or no skills and possessing a high motivation to become a professional chef. The student will be mastering traditional basic techniques, equipment and feats of skill of classic and innovation French Cuisine and Pastry. After completion of all coursework, students are expected to be able to work in fine food service establishments, catering, bakery, cafe, or restaurants and will be technically prepared to open their own food operation. Program C combines all of Program A with the first half of Program B.